Flammekueche – Flame Tart

Savory tart/quiche
November 10 , 2016 / By / , , , / Post a Comment

Cet article est aussi disponible en: French

Flammekueche Tarte Flame Flambee
Before I start talking about that awesome Flame Tart, I have to tell you it took me 2 weeks to write that post. Why? Because as you all know we had elections here in America. And because of the tone of this particular one, it can be really consuming to your mind, your heart and your day.

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It’s been a crazy ride and unfortunately, the result is that half of the population is now in mourning with the rest of the world. It feels that Trump has normalized bigotry, misogyny and racism which is far from being what the United States stand for. It’s scary but hopefully, fours years will go fast.

This tart comes from the north east of France, Lorraine to be precise (closer to Germany – hence the German sounding name) and gets its name from the fact that it was directly baked in the stone oven, literally “licked by the flames”. I made mine with puff pastry which makes this tart a little lighter. The Greek yogurt, cream, bacon and cheese can make it feel heavy on your stomach. The onions gives it some sweetness and the yogurt renders it a tiny tangy. The traditional recipe omits the cheese but I can’t get myself to make a savory tart without cheese. I hope you’ll like it this way too! Enjoy!

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Flammekueche (Flame Tart) Yum
This tart comes from the north of France and gets its name from the fact that it was directly baked in the stone oven, literally "licked by the flames".
Prep Time 20 minutes
Cook Time 20 minutes
Prep Time 20 minutes
Cook Time 20 minutes
  1. Preheat the oven to 425 °F/220 °C. Roll out the puff pastry onto a greased baking sheet and set aside.
  2. Cook the sliced onions in the butter over medium high heat until they are translucent and set aside. Cook the bacon in the same pan for about 3 minutes.
  3. Beat the Greek yogurt with the egg yolks, the cream, the nutmeg and some salt and pepper.
  4. Spread the cream onto the crust. Add the onions, the bacon and the cheese and bake for about 15 minutes and serve immediately.
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Organization is key in the kitchen. If you have everything measured, prepped and sorted before hand, executing your recipe will be pure bliss.

A food scale is more precise and very useful to calculate calories in a recipe if you're watching your waistline.

Clean up as you go. You'll be much happier after all that hard work!

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